Get the Olympics spirit with fast, easy borscht - Ahwatukee Foothills News: Arts & Life

default avatar
Welcome to the site! Login or Signup below.
|
||
Logout|My Dashboard

Get the Olympics spirit with fast, easy borscht

Print
Font Size:
Default font size
Larger font size

Posted: Wednesday, February 5, 2014 4:45 am

Borscht is woefully underappreciated in America. This classic dish from Russia (and much of Eastern Europe, in fact) not only is a great way to eat a ton of vegetables, it also can be incredibly delicious.

But it generally has a bad reputation. People think of it as a cold, stringy and mostly bland soup. While it can be served cold, that’s by no means the rule. And as for the stringy and bland part, no way. Borscht can get a stringy or mushy texture if it’s overcooked. But so can pasta, so it’s really just a matter of paying attention.

And if you’ve had a bland borscht, you just haven’t had a good one. The key is to start it off right — a nicely sauteed onion and spicy pork sausage. They add tons of flavor and a great hit of protein that makes this a substantial soup that can stand in as full meal. Dill and fennel seeds also amp the flavor. Round it out with fresh dill and sour cream, and you’ll learn to love borscht as an easy weeknight meal.

Sausage Borscht

Start to finish: 20 minutes

Servings: 6

1 tablespoon olive oil

1 large red onion, thinly sliced

1 pound loose spicy pork sausage meat

1 teaspoon fennel seeds

1/2 teaspoon dill seeds

1 quart beef stock

Three 15-ounce cans beets, drained

Salt and ground black pepper

Chopped fresh dill, to serve

Sour cream, to serve

1. In a large saucepan over medium-high, heat the oil. Add the onion and cook until just starting to brown, three to five minutes. Add the sausage and cook, breaking it up, until lightly browned, three to five minutes. Add the fennel and dill seeds and cook for another 30 seconds. Add the stock and bring to a simmer.

2. While the stock heats, fit a food processor with the large grating attachment. Grate the beets. Add the beets and any liquid in the processor to the pan. Bring to a simmer and cook for five minutes. Season with salt and pepper. Ladle into bowls and serve topped with sour cream and dill.

Nutrition information per serving: 320 calories; 180 calories from fat (56 percent of total calories); 20 g fat (6 g saturated; 0 g trans fats); 70 mg cholesterol; 19 g carbohydrate; 4 g fiber; 14 g sugar; 16 g protein; 1180 mg sodium.

© 2016 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

More about

More about

  • Discuss

Facebook

ahwatukee.com on Facebook

Twitter

ahwatukee.com on Twitter

RSS

Subscribe to ahwatukee.com via RSS

RSS Feeds

Spacer4px

Calendar

Submit Calendar Event
prev next